Vegetarian Express Lane--Mediterranean Lentils & Rice

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Mediterranean Lentils and Rice

 

Recipe By :Vegetarian Express Lane Cookbook, Sarah Fritschner

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Express Lane

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 onion -- minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne -- (or to taste)

1 teaspoon salt

3/4 cup lentils

2 cups vegetable broth -- or water

1 14.5 oz can crushed tomatoes

OR diced tomatoes in puree

1/3 cup dried currants

2 cups water

1 cup long-grain white rice

crumbled feta or grated Parmesan cheese --

(optional)

 

Heat oil in a wide skillet and add onions, cumin, cinnamon, cayenne, and

salt. Cook over medium-high heat until onions are soft, about 10 minutes

(keep an eye on the heat--onions should cook fast but not burn).

 

Add lentils and broth or water and bring to a boil. Cover, reduce the heat

to low, and simmer for 30 minutes. Remove the cover and add tomatoes and

currants. Bring to a boil, reduce the heat, and cover again. Cook for 10

minutes more or until lentils are tender.

 

Meanwhile, cook rice. Bring water to a boil, add rice, stir once, then

cover and reduce heat to low. Cook for about 18 minutes or until water is

absorbed and rice is tender.

 

Serve lentils over rice, topping with cheese if desired.

 

Serves 4 to 6.

 

Source:

" Karen C. Greenlee <greenlee "

S(ISBN):

" 0-395-97175-6 "

Copyright:

" 1996 "

 

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Per serving: 515 Calories (kcal); 10g Total Fat; (16% calories from fat);

19g Protein; 90g Carbohydrate; 1mg Cholesterol; 1495mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0